Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
"Becca" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Little Malice said:
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
"Becca" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Little Malice said:
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
On Nov 7, 9:06 am, "James Silverton" <[email hidden]>
Quoted message said:
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
That's the way I do them, but my results are not as consistent as the OP is looking for, I fear. I slice the onions (white, yellow, or sweet) and keep them in ice water for at least 30 minutes. Then I drain them, dredge in flour, shake 'em off, and dip well in tempura batter (usually from a box), thence into the hot oil, just a few at a time. Extremely tasty, but often not evenly batter-coated. -aem
On Nov 7, 9:06 am, "James Silverton" <[email hidden]>
Quoted message said:
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
That's the way I do them, but my results are not as consistent as the OP is looking for, I fear. I slice the onions (white, yellow, or sweet) and keep them in ice water for at least 30 minutes. Then I drain them, dredge in flour, shake 'em off, and dip well in tempura batter (usually from a box), thence into the hot oil, just a few at a time. Extremely tasty, but often not evenly batter-coated. -aem
"Ophelia" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Little Malice said:
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
"Ophelia" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Little Malice said:
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
Cool! I'm not sure where my Gramma got the method; IIRC, it was something she started making when I was a tween. I love them and since Steve brought up the idea, I think I'll make some for DS & I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her.
Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
"Ophelia" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Little Malice wrote:
> Cool! I'm not sure where my Gramma got the method; IIRC, it was > something she started making when I was a tween. I love them and > since Steve brought up the idea, I think I'll make some for DS & > I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her. Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
"Ophelia" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Little Malice wrote:
> Cool! I'm not sure where my Gramma got the method; IIRC, it was > something she started making when I was a tween. I love them and > since Steve brought up the idea, I think I'll make some for DS & > I if DH doesn't want 'em...
It is nice that you learned the recipe and the technique from Gramma. My Aunt Reba cooked the best grease-tastic onion rings I ever had, unfortunately she passed away and the recipe went with her. Aside from lasting friendships, the beauty of this group, is that we can share our recipes with each other, and they can continue forever.
On Nov 7, 9:06 am, "James Silverton" <[email hidden]>
Quoted message said:
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
That's the way I do them, but my results are not as consistent as the OP is looking for, I fear. I slice the onions (white, yellow, or sweet) and keep them in ice water for at least 30 minutes. Then I drain them, dredge in flour, shake 'em off, and dip well in tempura batter (usually from a box), thence into the hot oil, just a few at a time. Extremely tasty, but often not evenly batter-coated. -aem
i don't think an even coating is in the nature of tempura.
On Nov 7, 9:06 am, "James Silverton" <[email hidden]>
Quoted message said:
The very best onion rings that I know are those served in Japanese restaurants as tempura items!
That's the way I do them, but my results are not as consistent as the OP is looking for, I fear. I slice the onions (white, yellow, or sweet) and keep them in ice water for at least 30 minutes. Then I drain them, dredge in flour, shake 'em off, and dip well in tempura batter (usually from a box), thence into the hot oil, just a few at a time. Extremely tasty, but often not evenly batter-coated. -aem
i don't think an even coating is in the nature of tempura.
